Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

mutton fat;--see receipt No. 20, page 544, how to clarify the two last. Set it upon the fire, and while heating, peel a pound of potatoes about the size of a large egg, cut them in thin slices crosswise upon a clean cloth, to absorb the moisture, taking care they are well separated; when the fat is hot, “but not burning,” which you will ascertain by its giving out a light smoke, or else dip your finger in cold water and let a drop fall in the fat--if it hisses it is then at a proper heat; throw in the potatoes, and keep moving them with a skimmer to prevent them sticking together; in about three or four minutes they will be cooked and well fried, of a pale gold colour; take; them out upon a cloth, sieve, or colander; sprinkle scientifically with salt, and serve plain, or upon a napkin, or round a steak, fillet of beef, &c. NO. 67.--FRIED POTATOES WITH MAITRE D’HOTEL BUTTER. While in the colander, and just having been fried, add to a portion of potatoes about half an ounce of maître d’hôtel butter, toast till melted, and serve either plain or round steak. NO. 68.--FRIED POTATOES WITH CAYENNE PEPPER. When just done throw half a saltspoonful of cayenne over them, toast them, and serve. NO. 69.--CHIPPED OR RIBBONED POTATOES. Cut some potatoes crosswise about the thickness of an inch, then peel them thinly in ribbons, fry as above--they will require a little longer doing; when they are crisp take them out, place them on a clean cloth, and sprinkle them over with salt, cayenne, and black pepper to fancy, and serve. NO. 70.--SOYER’S UNIVERSAL DEVIL MIXTURE, Which will be found applicable to all devilled food. To devil the same, rub each piece over with the following mixture, laving made a deep incision in any article of food that may be subjected to this Mephistophelean process. Put in a bowl a good tablespoonful of Durham mustard, which mix with four tablespoonfuls of Chili vinegar; add to it a tablespoonful of grated horseradish, two bruised shalots,